Ultimate Chicken Cheese Steak Sandwiches (Print Version)
Juicy chicken with caramelized peppers and onions, topped with melted provolone on toasted hoagie rolls.
# What You Need:
→ Chicken
01 - 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika
→ Vegetables
07 - 1 large yellow onion, thinly sliced
08 - 1 large green bell pepper, thinly sliced
09 - 1 large red bell pepper, thinly sliced
10 - 2 tbsp olive oil
→ Sandwich Assembly
11 - 4 hoagie rolls or sub rolls
12 - 8 slices provolone cheese
13 - 2 tbsp unsalted butter, softened
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, add 1 tbsp olive oil. Add onion and bell peppers. Sauté for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Remove from skillet and set aside.
03 - In the same skillet, add another 1 tbsp olive oil. Add the sliced chicken, salt, pepper, garlic powder, and paprika. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
04 - Return the sautéed vegetables to the skillet with the chicken. Stir to combine and heat through for 2 minutes.
05 - Slice the hoagie rolls lengthwise, leaving one edge intact. Lightly butter the insides of each roll. Place the rolls on a baking sheet, cut side up, and toast in the oven for 3–4 minutes until just golden.
06 - Divide the chicken and vegetable mixture evenly among the toasted rolls. Top each with 2 slices of provolone cheese.
07 - Return the sandwiches to the oven for 3–4 minutes, or until the cheese is melted and bubbly.
08 - Serve immediately while hot.
# Expert Tips:
01 -
- The chicken stays incredibly juicy while getting those beautiful browned edges
- Everything comes together in under 45 minutes with almost zero prep work
02 -
- Overcrowding the pan when cooking the chicken will make it steam instead of brown, so work in batches if your skillet is smaller
- Letting the vegetables get those brown spots adds way more flavor than just cooking them until soft
03 -
- Slice all your vegetables before you start cooking everything moves fast once the heat is on
- Keep the heat at medium so nothing burns but you still get good color on the chicken